Clam white, also known as lotus root, is a distinctive vegetable with a unique flavor that has gained popularity among consumers. However, due to its sensitivity to processing, it must be sold fresh. To extend its shelf life and expand its market reach, proper storage and transportation are essential. Clam white is delicate and should be kept away from direct sunlight in a cool, moist environment. If stored at too high a temperature, the vegetable may become infected by smut fungus, turning gray or black and significantly reducing its value. Over-drying can also lead to spoilage, making correct handling crucial.
Here are some effective methods for storing and transporting clam white:
1. During the late autumn harvest season, when the average daily temperature drops below 20°C, it is possible to store the vegetable on-site. Choose shaded indoor or covered areas. Place a layer of plastic sheeting on the ground, then stack the clams neatly, keeping the height under 60 cm. Cover them with straw or grass and use a watering can to keep the covering moist. This method allows for about 7 days of storage. If the base of each clam is flattened and lightly dusted with potassium aluminum sulfate (alum), storage can be extended to 10–12 days. Before shipping, rinse off the alum with water.
2. For cold storage, wrap the white stems using their leaf sheaths. When the junctions between leaves and sheaths (the "white eyes") are bundled tightly and the stems become fleshy, they are ready for harvest. Retain 2–3 thin leaf sheaths during harvesting and store them in a refrigerator set at 0–1°C for 15–20 days, or up to two months. After shelling, place the clams in sealed polyethylene bags (0.44 mm thick) and refrigerate. This method works best during summer and autumn.
3. The soaking method involves placing the shelled clams in a container filled with clean water—adding ice can help maintain a low temperature. A heavy object can be placed on top to ensure the clams remain submerged. Regularly change the water. Alternatively, soak the clams in a 1%–2% alum solution, ensuring foam is removed and ice is added frequently. This helps preserve freshness and quality.
4. For transportation, clams should be packed immediately after harvest. Upon arrival, remove the outer sheaths and sort the clams. Discard any damaged, insect-infested, or overly hardened ones. Bundle approximately 10 kilograms of clams with 1–2 knots at the base and secure them in plastic or woven bags, with each package weighing 60–80 kg. Ensure the packages are tightly wrapped and transported under a tarp to maintain moisture. It is important to deliver the clams within 2–3 days to avoid meat deterioration.
Author unit: Agricultural Bureau of Xinshao County, Hunan Province
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